Freezing:
-homemade vegetable stock:
Keep a zip lock bag in the freezer. I add vegetable scraps (onion peels, carrot tops, broccoli stalks, celery tops, kale veins, cabbage cores) to the bag almost daily. When the bag is full, I pour the frozen scraps into a stock pot. I season it with garlic, thyme, sea salt and pepper. Fill it ¾ full with water and bring to a boil. I simmer it for 4 hours and strain it. I let it cool and pour it into zip lock bags for future use. You can also pour it into muffin tins and freeze it, then put it in zip lock bags for ½ c servings.
-dried beans:
Soak beans (black, pinto, kidney, cannellini, or chickpea) overnight in a stock pot. Rinse thoroughly and place back in the stock pot. Cook according to bean ****have a list of all legumes and lentil directions that need to be placed in this section****. Cook until al dente and drain. Pour beans onto cookie sheets (single layer) and freeze for 15 min. When beans are “just” frozen, spoon into zip lock bags and put back in freezer. Beans can be measured out and thawed for each use.
-seitan (“fake meat” made with vital wheat gluten)
*Will share recipe and process with photos.

* I try to make large batches of vegetarian chili, soups, vegetable stock, burritos, lasagna, etc and freeze leftovers for quick thaw meals. I also double or triple any muffin, quick bread, or “bar” recipes and freeze at least half.

Fridge:
-always stocked with almond milk and regular milk (for the kids), low sodium soy sauce or tamari (if vegan), Worcestershire sauce, Hunts ketchup (no high fructose corn syrup), Dijon mustard, fish sauce, extra firm tofu, parmesan cheese
-fruits and vegetables depend on the menu for the week.
-no juice (don’t see the point of drinking vitamins, when you can get them and fiber through fruits and vegetables).